麻豆社

Lydie Bocquillon brings produce from her garden at home to The Kitchen Garden and makes poached rhubarb with strawberry cream on a rosemary biscuit base plus there's simple summer red berries with whisky syrup live in the 麻豆社 garden

Nicola Singleton explains how to best protect your sweet summer red berries from the birds and why it's vital to be watering your vegetable patch this week.

Helen Needham meets Graham Bell, a permaculture teacher to explore how we can all extend our growing seasons very simply, avoid the hungry months and make the most of any gluts.

Cook and restaurant owner Carina Contini makes Pennie Latin a courgette and edible flower salad, freshly picked from her Kitchen Garden.